Hard Boiled Eggs In The Electric Pressure Cooker Recipes

Steps:

• 1. Get your electric pressure cooker set up according to your directions of your unit. Put a trivet, metal rack or like me, a metal steaming basket, that can fold up, into the bottom of the cooker. Add 2 cups of water. The first couple of times, I used canning rings to keep the eggs separated, but abandoned this step. I did not have any problems with the eggs breaking. I decided that 10 med/large eggs was just right for my household so this is the amount I used. I used cold eggs right out of the refrigerator. Lay the eggs on top of your trivet. Remember you are steaming the eggs. Do not let the eggs touch the water.
• 2. Close the lid and lock it (according to your units directions). Plug it in. Push the start button, and select 7 minutes. The pressure cooker will start the countdown after it has reached the required pressure.
• 3. So after the timer goes off. Let the cooker release the pressure slowly (about 5 to 10 minutes).Open lid and remove eggs..
• 4. I suppose each electric pressure cooker will be a little different, so the first time you make your eggs, I would open one up and see that it is done enough. The first time I had 6 minutes and then restarted the pressure cooker for one more minute because they were just barely done. If your eggs are room temperature, I would shorten the time by a minute.
• 5. These hard "boiled" eggs can be put into a bowl, let them cool and then set in the refrigerator until you need them. No need to set in ice water unless you need them right away.
• 6. These eggs peel very easy. I tried to show in the photo, but it did not show it very well. If you want to use 6 to 8 eggs, set the timer for 6 minutes.
• 7. Update: 3-5-21 If you find a few of your eggs are cracked or have brown spots you need to adjust your pressure time lower. 5-5-5 pressure cook 5 min, unplug and leave for 5 min and then release pressure let sit for 5 on counter or ice water . I did try the 4-6-10 and the eggs where just fine in the Ninga foodie.
• 8. I did find that after the hard boiled eggs, still in the shell, sit in the refrigerater for a while, they may start to be hard to peel. I put a damp paper napkin in the bottom of the bowl and cover with plastic wrap. This keeps them from drying out.

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.,

Steps:

• Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
• Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
• Combine cold water and ice in a large bowl.
• Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.